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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
Add the garlic, thyme, rosemary, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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